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© Meredith Corporation. All rights reserved. Used with permission.
In a 2-quart rectangular baking dish, combine vinegar, soy sauce, 1 tablespoon sesame oil, honey, ginger and garlic. Add tofu slices, turning to coat. Marinate at room temperature for 30 minutes, turning tofu once halfway through marinating time.
Coat a nonstick grill pan with nonstick spray; preheat over medium-high heat. Transfer tofu slices to grill pan, reserving marinade in the baking dish. Cook tofu for 4 to 6 minutes or until heated through and starting to brown, turning once halfway through cooking.
Meanwhile, in a large nonstick skillet, heat the remaining 1 tablespoon sesame oil over medium-high heat. Add mushrooms, bell peppers and onion. Cook and stir for 3 to 5 minutes or until crisp-tender. Add bok choy and edamame. Cook and stir for 2 to 3 minutes more or until bok choy is wilted. Whisk cornstarch into the reserved marinade; add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Divide vegetable mixture among four serving bowls or plates. If desired, cut tofu slices in half. Place tofu on top of vegetable mixture. Sprinkle with sesame seeds and, if desired, crushed red pepper.